Khandeshi Shev Bhaji (Sev Curry in Spicy Peanut and Coconut Gravy)

KP
Servings: 4 Total Time: 45 mins
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Thick chickpea-flour sev in a fiery gravy of toasted coconut and peanuts
Fried sev (crisp gram flour noodles) on a plate (illustrative; sev is the topping of this dish)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Ingredients in this recipe

Tap any ingredient to read its history, origin and where it is used.

Shev bhaji is a well-loved dish across Maharashtra and a favorite in Khandesh. Thick sev, crisp noodles made from chickpea flour, is stirred into a spicy gravy just before serving so that it stays slightly firm in the middle and soaks up the flavor.

The Khandeshi style is known for a bold, red-brown gravy thickened with toasted dry coconut and peanuts and seasoned with kala masala and plenty of chili. Read more in Khandesh cuisine: history and what makes it different.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: Nunun Dy on Pexels; Photo 2: Harish .P on Pexels; Photo 3: Rahul Sonawane on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Fried sev (crisp gram flour noodles) on a plate (illustrative; sev is the topping of this dish)
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Khandeshi Shev Bhaji (Sev Curry in Spicy Peanut and Coconut Gravy)

Author: KP Cooking Method: Cuisine: , Courses: , Recipe Keys: Spicy Vegetarian Meals
Prep Time 15 mins Cook Time 30 mins Total Time 45 mins
Servings: 4

Description

Khandeshi shev bhaji: thick sev simmered in a spicy gravy of onion, toasted dry coconut, peanuts and kala masala. Serve with bhakri or roti.

Ingredients

For the gravy

To finish

Instructions

  1. Heat 1 tbsp oil in a pan over medium heat. Toast the dry coconut for 1 to 2 minutes until light golden, then remove it. Toast the peanuts briefly in the same pan.
  2. In the same pan, cook 1 onion until deep golden, about 8 minutes. Cool slightly and blend with the coconut, peanuts, garlic, ginger and a splash of water into a smooth paste.
  3. Heat the remaining oil in a wide pan. Add the second onion and cook for 5 minutes until soft.
  4. Add the blended paste and cook on medium heat for 8 to 10 minutes, stirring often, until the oil separates at the edges.
  5. Add the tomatoes, turmeric, chili powder, kala masala and salt. Cook for 5 minutes until the tomatoes break down.
  6. Pour in the hot water, bring to a boil, then simmer for 10 minutes to a pourable gravy. Taste and adjust salt and heat.
  7. Just before serving, add the sev and stir once or twice. Do not let it simmer or it will turn mushy. Garnish with coriander and serve at once with bhakri, roti or bread.

Note

Sev softens quickly, so add it at the last minute or serve it on the side. Contains peanuts, coconut and chickpea flour. Store the gravy without sev in the refrigerator for up to 3 days and reheat before adding fresh sev. Kala masala varies by household; goda masala is a close substitute.
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Frequently asked questions

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Which sev should I use?

Use thick sev, sold as bhaji sev or ratlami sev in Indian grocery stores. Thin sev dissolves in the gravy.

Can I make the gravy ahead?

Yes. Make the gravy, cool and refrigerate, then reheat and add the sev just before serving.

How do I make it milder?

Reduce the chili powder and use fewer green chilies or skip them.